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Chocolate Chip Chiffon Cake
Author/Submitted by:
Servings: 12
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients:
-JUDY GARNETT PJXG05A 2 1/4
c
Flour 1
tb
Baking powder 1
t
Salt 1 3/4
c
Sugar 1/2
c
Vegetable oil 3/4
c
Water 5
Egg yolks 2
ts
Vanilla extract 7
Egg whites 1/2
ts
Cream of tartar 1
oz
(3 squares) unsweetened
-chocolate,
grated
-----FROSTING----- 1
oz
(3 squares) unsweetened
-chocolate 3
tb
Shortening 2
c
Powdered sugar,
sifted
1/4
c
(+1 T.) milk 1
t
Vanilla extract
Directions:
Sift together flour, baking powder, salt and sugar; make a well i
center of dry ingredients. Add oil, water, yolks, and vanilla; beat
at med. speed w/elec. mixer for 2 minutes. Beat egg whites and crem
of tartar at high speed until stiff peaks form. Pour egg yolk mixture
in a thin, steady stream over entire surface of egg whites; gently
fold whites into yolk mixture. Fold in grated chocolate. Pour batter
into an ungreased 10 inch tube pan, spreading evenly with a spatula.
Bake at 325 deg. for 55 mins.; increase temp. to 350 deg. and bake an
additional 10 minutes or until cake springs back when lightly
touchedl Remove from oven; invert pan, and let cool 40 minutes.
Loosen cake from sides of pan using a narrow metal spatula; remove
from pan. Spread frosting on top and sides of cake. Yield: one
10-inch cake.
FROSTING: Combine chocolate and shortening in top of a double
boiler. Bring water to a boil; reduce heat to low and cook until
choc. melts, stirring occasionally. Add sugar and stir until smooth.
Add milk and remaining ingredients; stir until frosting is spreading
consistency. Yield:
1 1/2 cups.
Source: Bergan Family Favorites, Omaha Nebraska
America's Best Recipes 1992
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